Name: Caramelized Onion, White Bean & Chicken Soup
Prep time: 10 min
Cook time: PT-490915H44M7S
Total time: PT-490915H44M7S
Cuisine: American
Ingredients: 2–3 large yellow onions, thinly sliced; 2 cups cooked shredded chicken (leftover or rotisserie); 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed; 6 cups chicken broth or stock; 3 cloves garlic, minced; 2 tbsp olive oil or butter; 1 tsp fresh thyme or 1/2 tsp dried thyme; 1 bay leaf; Salt, to taste; Black pepper, to taste; Optional: 1 Parmesan rind; Optional: chopped fresh parsley for garnish; Optional: crusty bread for serving

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This caramelized onion, white bean, and chicken soup is the perfect mix of comfort and nourishment. It combines deeply sweet caramelized onions, tender shredded chicken, and creamy white beans in a flavorful broth that feels cozy and hearty without being heavy. I love how the flavors come together slowly, building depth in every spoonful.

Why You’ll Love This Recipe

I love this soup because it has the richness of French onion soup with the heartiness of a chicken and bean stew. It’s warm, savory, and incredibly satisfying. The caramelized onions add a deep sweetness, while the beans and chicken make it filling enough for a complete meal. Plus, it’s a great way to use up leftover chicken and pantry staples, and it gets even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yellow onions, thinly sliced
Cooked shredded chicken (leftover or rotisserie works great)
White beans (cannellini or great northern), drained and rinsed
Chicken broth or stock
Garlic, minced
Olive oil or butter
Fresh thyme (or dried)
Bay leaf
Salt
Black pepper
Optional: Parmesan rind, fresh parsley, crusty bread for serving

F

Directions

I start by heating olive oil or butter in a large pot and slowly cooking the sliced onions over medium-low heat. I stir often and let them caramelize for about 30–40 minutes until they’re deep golden and soft.
Once the onions are ready, I add garlic and thyme and cook for another minute.
I pour in the chicken broth and add the bay leaf and Parmesan rind if using.
I stir in the white beans and shredded chicken, then let the soup simmer for 15–20 minutes so the flavors can come together.
I season with salt and black pepper to taste, remove the bay leaf (and rind), and serve hot.
I like topping it with fresh parsley and serving it with warm crusty bread on the side.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 10 minutes
Cook time: 45–60 minutes (including caramelizing the onions)
Total time: 55–70 minutes

Variations

Sometimes I add kale or spinach in the last few minutes of cooking for extra greens. If I want to make it vegetarian, I skip the chicken and use vegetable broth instead—the beans and onions still make it rich and filling. I’ve also tried blending part of the soup for a creamier texture, then stirring the rest in for balance.

storage/reheating

I store the soup in an airtight container in the fridge for up to 4 days. The flavors deepen over time, so it’s even better the next day. To reheat, I warm it gently on the stovetop or microwave in a bowl, stirring occasionally. It also freezes well for up to 2 months—I just thaw it overnight in the fridge and reheat as usual.

FAQs

How do I caramelize onions properly?

I cook them low and slow, stirring often, for 30–40 minutes until they’re soft, golden brown, and sweet. It’s worth the time.

Can I use canned chicken?

Yes, if I’m short on time, I use canned chicken—just make sure to drain it and break it up well before adding it to the soup.

What kind of beans should I use?

I like cannellini or great northern beans for their creamy texture, but navy beans or even chickpeas work too.

Can I make this in a slow cooker?

Yes, I caramelize the onions on the stove first, then transfer everything to the slow cooker and cook on low for 4–6 hours.

What can I serve with this soup?

I usually serve it with crusty bread or a simple green salad. It also goes well with a sprinkle of grated Parmesan on top.

Conclusion

Caramelized onion, white bean, and chicken soup is a beautiful blend of sweet, savory, and satisfying. It’s a comforting bowl of goodness that feels both hearty and wholesome. Whether I’m making it ahead for the week or simmering it slowly on a quiet evening, this soup always delivers cozy, nourishing flavor in every bite.